Creamy Garlic Butter Chicken Linguine
Golden chicken and linguine in a garlic butter cream sauce with Parmesan and mozzarella.
Equipment
- Large skillet
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 12 oz linguine dry pasta
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ tsp garlic powder optional
- 2 tbsp fresh parsley chopped for garnish
Instructions
Cooking
- Season. Coat the chicken with salt, pepper, and Italian seasoning.
- Sear. Cook the chicken in hot olive oil for 6 to 8 minutes to 165 degrees F, then set it aside.
- Saute. Melt the butter over medium heat and cook the garlic for 1 minute, then whisk in the flour for 1 minute.
- Simmer. Whisk in the cream and simmer 3 to 4 minutes, then melt in both cheeses and the garlic powder.
- Boil. Cook the linguine in salted water until al dente and drain it.
- Combine. Toss the chicken and pasta in the sauce and simmer 2 minutes before serving.
Notes
Substitutions: Boneless chicken thighs work, and whole milk can replace part of the cream.
Tips: Whisk the cream in gradually so the sauce stays smooth.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.